Grilled Stuffed Portobello Mushroom Caps

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

Step: 1

Heat barbecue to medium heat.

Step: 2

Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.

Step: 3

Fill caps with remaining ingredients.

Step: 4

Grill 6 to 8 min. or until filling is heated through. Serve warm.

Per Serving: 103 calories; protein 4.3g; carbohydrates 4.1g; fat 8g; cholesterol 19.6mg; sodium 316.2mg.

Depriving yourself can lead to lot of eat , 2.00 AM snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

Because it comes to dinner , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .